chipolatas

Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts – you choose!

Classic Pigs In Blankets

rasherssmoked streaky bacon

Classic pigs in blankets

Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

Place on a baking tray and cook for 30-35 mins until golden.

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything

One-pan English breakfast

pork chipolatas

rashers smoked back bacon

button mushroom

eggs, beaten

cherry tomatoes, halved

grated cheese (optional)

tbsp snipped chives

Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

The secret to making this fancy bean stew taste meaty and sticky like it’s been cooked for four hours is the powdered gelatine. Sneaky or what! Adding the beans in two batches means the first lot breaks down, giving a wonderfully creamy texture, says Matt.

French cassoulet tray bake Matt Preston

chicken thigh cutlets (bone in, skin on)

tbs extra virgin olive oil

celery

speck

garlic cloves, crushed

flat-leaf parsley, leaves picked, stalks finely chopped (we used Woolworths Macro)

(250 milliliters) white wine

tsp powdered gelatine

(250 milliliters) chicken stock, warmed

sage

bay leaf sprig

thyme

rosemary sprigs, leaves

can cannellini beans, rinsed, drained

(30 grams) finely grated Gruyere (substitute parmesan)

breadcrumbs

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Children and adults will love these pork chipolatas in a sweet hoisin sauce - delicious eaten warm or cold

Sticky hoisin sausages

hoisin sauce

tbsp clear honey

tsp wholegrain mustard

tbsp sesame seed

cocktail sausages

Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.

Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.

Toad-in-the-hole

sunflower oil

plain flour

eggs

semi-skimmed milk

Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 mins until browned.

Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.

Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few minutes until it is.

Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.

Use your air-fryer to make an easy toad-in-the-hole with chipolatas. This is comfort food at its best – serve with gravy and your favourite veg on the side

Air-fryer toad-in-the-hole

tsp sunflower or olive oil

milk

gravy and green vegetables,

Pour 1 tsp each of the oil into two individual pie dishes, then put these in the air-fryer and heat to 200C. Brush the chipolatas with the remaining oil and carefully divide these between the hot tins. Season with black pepper and cook for 3 mins.

Meanwhile, beat the flour, egg, milk and a good pinch of salt together in a jug to make a smooth batter. Divide the batter between the tins and cook for a further 8-10 mins until the toad-in-the-hole has puffed up and turned dark golden. Serve with gravy and green vegetables.

Top 6 chipolatas recipes from across the web

The most viewed chipolatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Pigs In Blankets

One-pan English breakfast

French cassoulet tray bake Matt Pre...

Sticky hoisin sausages

Toad-in-the-hole

Air-fryer toad-in-the-hole

Top 6 chipolatas recipes from across the web

The most viewed chipolatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pigs In Blankets

One-pan English breakfast

French cassoulet tray bake Matt Pre...

Sticky hoisin sausages

Toad-in-the-hole

Air-fryer toad-in-the-hole

The most viewed chipolatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine